Turkey Saté with Spicy Peanut Sauce

Although saté (or satay) originated in Indonesia, it has become exceedingly popular all over the world. I like to use turkey as well as pork and chicken. It’s a great light meal for lunch or dinner. Leftovers can be tossed into main-dish salads.–Nina Simonds

LC Peanut Butter for Dinner Note

Next time you’re considering eating peanut butter straight off the spoon for dinner (don’t deny it), stop and have a think. With this saté recipe, you get the PB fix you’re craving plus a whole lotta satisfaction from creamy coconut milk, tryptophan-containing turkey, and the crunch of an accompanying salad in exchange for just a few minutes labor. As for that spoonful of peanut butter left in the jar after you’ve made the sauce, well, a little pre-dinner nosh never hurt anyone.

Directions

1. Combine the fish sauce, white wine, lemon zest and garlic in a bowl. Place the turkey cutlets into the marinade and toss lightly to coat, cover and let sit 30 minutes or longer in the refrigerator.

Make the saté sauce

2. In a blender, or a food processor fitted with a steel blade, purée the peanut butter, coconut milk, fish sauce, ginger, brown sugar, soy sauce and chile flakes until smooth. Pour into a serving container and set aside.

3. Prepare a medium-hot fire for grilling or preheat the broiler. Place the grill 3 inches above the heat source. Brush the grill with the olive oil. Grill or broil the turkey cutlets about 4 to 6 minutes per side, depending on the thickness. Remove from the heat, let cool slightly, and cut on the diagonal into thin slices.

To serve the turkey saté

4. Slightly flatten the lettuce leaves with a chef’s knife. Arrange the leaves in overlapping rows on a platter and sprinkle little bunches of shredded carrots on top. Arrange several pieces of meat on each lettuce leaf and sprinkle with shredded carrots and chopped cilantro, if using and spoon some of the saté sauce on top of each portion.

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